Lemonade Pie Cookies


45 Minutes to make and serves up to 13 people.


  • 1 egg
  • jar of lemon curd
  • 1/2 cup sugar
  • 1 box Pillsbury pie crust, refrigerated
  • 1 splash of water


  • Preheat oven to 350 degrees
  • To make egg wash, in small bowl, beat egg with splash water until well blended. Set aside.
  • Unroll pie crusts. Spread lemon curd on 1 of the crusts, leaving 1/2-inch border around edge. Place second crust on top.
  • With 3-inch cookie cutter, cut out cookies by gently pressing down through both crust layers.
  • With handle of knife, press edges to seal; cut “x” in center of each cookie pie. Brush each cookie with egg wash; sprinkle with sugar. Place on cookie sheet.
  • Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes, before serving.

Source: pillsbury.com


Oreo and Red Velvet Cheesecake Bars

Love red velvet cake! And to add oreo’s…Perfection.


My best friend sent me a delicious oreo and red velvet cheesecake recipe to try and I decided to try a no bake version instead. To make these I used:

Oreo Cheesecake Bars
500g cream cheese
6 Oreos (chopped)
4tbsp condensed milk
1tbsp vanilla essence

Mix the cream cheese and condensed milk thoroughly to a consistency that you like, add the chopped Oreos and vanilla essence.

Red Velvet Bars
500g cream cheese
2tbsp red icing colour
4tbsp condensed milk
1tbsp vanilla essence

Mix the cream cheese and condensed milk thoroughly to a consistency that you like, add the red icing colour and vanilla essence.

Chill both for at least 3 hours. Cut each into individual bars.

Save some Oreos to garnish!


View original post

Gluten-Free Banana Bread

Gluten-Free is the way to go.

Cara McNaughton

I struggle to find gluten-free products that don’t taste dry and bland, so I’ve recently started taking matters into my own hand and coming up with recipes to make them as ‘normal’ tasting as possible. Cakes/biscuits especially have been a difficult find for me, and most recipes I’ve come across still have a certain texture that’s hard to ignore, so I started to work with recipes that rely on strong flavoured and juicy/moist ingredients, which meant the first thing that came to my head was banana bread. I gave it a go and it came out so well (quite surprisingly), I thought everyone deserved to try it whether gluten intolerant or not!



280g gluten-free plain flour

1 tsp gluten-free baking powder

1/2 tsp salt

110g softened butter

2 free range organic eggs

4 ripe bananas mashed (the browner the better)

85ml buttermilk

1 tsp vanilla extract

1/2 tsp cinnamon

View original post 71 more words

Carrot cake with orange mascarpone icing and candied pecans

This cake looks super elegant and the candied pecans give it the perfect touch to its look.

Blame it on the brioche

It feels right to get blogging again with a classic and as far as I’m concerned, the carrot cake completes the holy trinity of cake baking grande dames – flanked either side by the Victoria sponge and the chocolate cake. I know that a classic shouldn’t really need messing about with but I have to insist on pecans over walnuts here. You get all the texture without any of the bitterness and, when candied and dipped in bronze, you also get an ostentatious flourish that no diva worth her salt would turn down.

Carrot cake with orange mascarpone icing and candied pecans

View original post 402 more words

Starting Off…

Hi readers, I just wanted to mention that this site was made strictly because I have a passion for the pastry and baking arts. Most of the recipes that I’ll be posting and uploading are from various websites. This blog is just a collection of my personal favorite recipes. I will post recipes from bread to cakes and even international dessert dishes. This blog is not, I repeat is not, intended for me to take credit for the recipes that I’ll be posting. Each post will have its website that I’ve used as a source written near the bottom of the post.

On that note, I hope you enjoy my blog. Feel free to comment. Feedback is much appreciated. God bless.